Spicy layered paratha
(Paratdar Paratha)
Layered parathas are crispy, flaky and
they are perfect accompaniment for any Indian gravy dish. It is also known as
Paratdar Paratha, “parat” means layers and atta is flour so parathas are literally
layers of cooked flour. Layered paratha can be made in triangular, round or
square shapes. Since paratha is folded several times, and oiled with each fold,
the layers separate and flake while they cook. After the parathas are cooked,
you can see several distinct layers. The outer layers are crisp while the inner
layers are soft. Layered paratha taste best if served hot immediately. Once
paratha is made it is crumpled (by clapping it) to release the layers. There
are many ways to create the layer in the paratha and you can make the paratha
spicy by adding spices while making layers or you can make them just plain.
Layered paratha (paratdar paratha) are a special treat with any vegetable dish.
Whole wheat flour
Ingredients:
2 Cups of whole wheat flour
1 Cup of water or as needed for making
the dough
Vegetable oil for making the parathas
Optional:
Red chili powder
Salt
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2 Cups of whole wheat flour
1 Cup of water or as needed for making
the dough
Vegetable oil for making the parathas
Optional:
Red chili powder
Salt
Cooking measurement conversion
Measurement converter
Whole wheat flour dough
Directions for making the dough:
1. Place the whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
2. Knead the dough with wet hands make a ball and put it back into the bowl then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough.
1. Place the whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
2. Knead the dough with wet hands make a ball and put it back into the bowl then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough.
Directions for making the layered paratha:
1. Pre heat the tava (cast iron flat griddle) on medium heat.
2. Take some extra flour in a plate for dusting.
1. Pre heat the tava (cast iron flat griddle) on medium heat.
2. Take some extra flour in a plate for dusting.
Heat Tawa (Griddle)
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Flour for dusting
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3. Knead the dough with wet hands for a minute, and then roughly divide the
dough into 10 to 12 equal parts without forming into the balls.(size of the balls
depends how thick you want to make the parathas)
4. Now dust your hands with the flour and take a portion of the dough and roll it
in between your palms, apply gentle pressure, till the ball become smooth and
without cracks.
5. Place the ball of dough into the flour and press flat, dusting both sides.
6. Now place the dough on the rolling board or chakla (Indian roti rolling board)
and with the help of a rolling pin (Belan) roll into a 6 “circle.
dough into 10 to 12 equal parts without forming into the balls.(size of the balls
depends how thick you want to make the parathas)
4. Now dust your hands with the flour and take a portion of the dough and roll it
in between your palms, apply gentle pressure, till the ball become smooth and
without cracks.
5. Place the ball of dough into the flour and press flat, dusting both sides.
6. Now place the dough on the rolling board or chakla (Indian roti rolling board)
and with the help of a rolling pin (Belan) roll into a 6 “circle.
Place the dough on the rolling board
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Roll the dough into 6" circle
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7. Sprinkle red chili powder and salt over the circle. Take 1 teaspoon of oil and
pour over circle, with the fingers spread oil over the surface of the circle. The
oil, salt, and pepper will mix well together and spread evenly over the circle
8. Fold the circle in half to form a semi circle.
pour over circle, with the fingers spread oil over the surface of the circle. The
oil, salt, and pepper will mix well together and spread evenly over the circle
8. Fold the circle in half to form a semi circle.
Spread oil over the paratha, sprinkle red chili powder & salt
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Fold the circle in half
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9. Again spread ¼ teaspoon of oil over semi circle. If you are going to add red
chile powder sprinkle now and mix with the fingers.
10. Now fold the semi circle half to form a triangle. (How you fold it and the
shape of paratha is up to you the idea is to grease and fold to create layers).
chile powder sprinkle now and mix with the fingers.
10. Now fold the semi circle half to form a triangle. (How you fold it and the
shape of paratha is up to you the idea is to grease and fold to create layers).
Spread oil and sprinkle red chili powder and mix
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Fold the semi circle and form a triangle
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11. Now pick the triangle and put it into the flour and gently press to flatten the
triangle with your fingers, dusting on both sides.
12. Place the triangle back on the rolling board and roll, while rolling do not
press down too hard as this will cause the layer to stick together and paratha
will not be flaky, roll the partha into desired size. Layered paratha rolled
thicker then chappati.
13. Now pick the paratha and pat between your hands for few seconds to shake off
the excess flour.
triangle with your fingers, dusting on both sides.
12. Place the triangle back on the rolling board and roll, while rolling do not
press down too hard as this will cause the layer to stick together and paratha
will not be flaky, roll the partha into desired size. Layered paratha rolled
thicker then chappati.
13. Now pick the paratha and pat between your hands for few seconds to shake off
the excess flour.
Place the triangle in the flour and dust
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Roll the triangle
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14. Place the paratha on the hot greased griddle, and let it cook . In about 30
seconds little bubble will start appearing, with the help of the spatula turn the
paratha over to the other side, and cook for 30 seconds then flip it back.if the
paratha sticks to the griddle it is not hot enough, if it is too dark or burn it
means it is too hot adjust the heat accordingly.
seconds little bubble will start appearing, with the help of the spatula turn the
paratha over to the other side, and cook for 30 seconds then flip it back.if the
paratha sticks to the griddle it is not hot enough, if it is too dark or burn it
means it is too hot adjust the heat accordingly.
Place the paratha on hot griddle
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Turn the partha to other side
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15. Drizzle ½ teaspoon of oil over the paratha, with the spatula spread evenly,
and then turn over to other side, drizzle and spread ½ teaspoon of oil, and
cook.
16. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.
and then turn over to other side, drizzle and spread ½ teaspoon of oil, and
cook.
16. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.
Drizzle oil and spread over the paratha and
press
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Layered paratha is ready
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Tips:
1. Paratha can be made plain once you rolled the dough in to 6" circle
spread half teaspoon of oil over the entire surface of the circle and then fold
the paratha.
2. Carom seeds (ajwaiin) could be added for flavor.
3. Make extra parathas and store them for later use.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
layered roti Besan ki kadhi (Gram flour)
lachha paratha Pyaz ki aloo
(Spiral layered paratha) (Potatoes with onion masala)
Mooli ka paratha Eggplant bharta
(White radish stuffed paratha) (Baingan bharta)
Aloo ka paratha Karela stuffed with onion masala
(Potato stuffed paratha) (Bitter melon stuffed with masala)
layered roti Besan ki kadhi (Gram flour)
lachha paratha Pyaz ki aloo
(Spiral layered paratha) (Potatoes with onion masala)
Mooli ka paratha Eggplant bharta
(White radish stuffed paratha) (Baingan bharta)
Aloo ka paratha Karela stuffed with onion masala
(Potato stuffed paratha) (Bitter melon stuffed with masala)
